how to change cookie recipes

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how to change cookie recipes

I'm not that experienced with baking, and I want to alter some recipes to suit my tastes. Basically, I want moister, fudgier or cakier cookies, but I find a lot of butter too oily. Can I substitute something like buttermilk?

Aside from binding dough, what do eggs do to cookies? Do they make them denser, moister?

How do I lower sugar levels? Should I up the vanilla essence slightly, or add fruit juice/pulp? Does applesauce (which everyone seems to use) work better than, let's say, raspberry pulp? Would ground almonds help a bit?

Any advice would be appreciated. At the moment I am working with cookies made from unsweetened cocoa to get a really intense, not sugary, chocolate flavour.

Avocados are packed with antioxidants, healthy fats, vitamins and minerals. But have you ever noticed those weird strings?! Sometimes the flesh is a darker brown color, making them easier to see.

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Basic Boneless Roasted Leg of Lamb

A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.

Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy